Mojo Rojo (Canary Island Red Pepper Sauce)

From the book Jose Andres Made in Spain, I made this delicious sauce to dress baked potatoes.

Instead of using a big amount of olive oil, I sprayed it just on the bottom of the pan. I placed normal creamy red potatoes cut in four pieces each one and baked them for about one hour at 350F.

Be aware that the cook time depends on the size of your potatoes and oven.

Sauce ingredients:

  • 6 peeled garlic cloves   
  • 1/2 tsp cumin seeds
  • 1 tbsp sweet pimentón (Spanish smoked paprika)
  • 3 dried guindilla peppers of your favorite dried chili pepper
  • 2 tbsp olive oil
  • 1/2 tbsp sherry vinegar

Use a mortar and pestle to mash the garlic to a smooth paste. Rotate the mortar as you mash, scraping down the garlic from the sides with the pestle. Add the cumin, pimentón, and chili pepper. Keep mashing until the ingredients are well combined.

Slow drizzle in the olive oil as you continue to mash the paste making sure the olive oil is absorbed. Drizzle the sherry vinegar and continue mashing the sauce.

Keep the sauce at room temperature until ready to use.

Tip: I used pasilla peppers soaking them overnight. I peeled them before adding to the paste.


Mojo Rojo

Mojo Rojo with roasted potatoes
Mojo Rojo